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Chocolate Recipes

Chocolate Bread and Butter Pudding with Walnuts and Chocolate Chips

Cooking/Preparation Time
40 minutes
6 oz of 1 inch pieces of Brioche with the crusts
1 1/4 cups chocolate Chips
1/2 cup of walnuts, lightly toasted and broken up into smaller pieces
2 cups heavy whipping cream
5 tbsp of Valrhona Cocoa Powder
4 large eggs
1 large egg yolk
1/2 cup of sugar
2 Madagascan Vanilla pods
1 Cup of whipping cream or creme fraiche
4 tsp of icing sugar
Toss the brioche, half the chocolate chips and the walnuts together in a bowl. Whisk 1 cup of cream and the cocoa in a saucepan to blend. Add the remaining 3/4 cup of chocolate chips and stir over a low heat until melted and smooth. Gradually whisk in remaining cup of cream.
In a seperate bowl whisk together the eggs, the egg yolk and the sugar. Then Whisk in the chocolate mixture into the egg mix before adding the bread mixture. Allow this to stand for an hour for the bread to soak up the chocolate custard mix. Preheat the oven to 354 degrees fahrenheit and butter 6 individual ramekins (alternatively one larger ceramic dish). Divide the mixture into the dishes and then bake the pudding until they are firm in the middle, probably about 40 mins.
Meanwhile in a seperate bowl, whip up the cream, sieve the icing sugar and add to the cream and the inside beans from 2 vanilla pods. To serve, top the warmed puddings with the whipped cream. As an alternative to whipped cream one can also use creme fraiche for those with a lower sweet tooth tolerance!

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Dark Chocolate espresso Chocolate Pots filled with marscapone, crushed ammaretti biscuit and raspberries

Cooking/Preparation Time
10 minutes
4 Dark chocolate Espresso Chocolate Cups
1 punnet of raspberries
500g of mascapone cheese
1/2 cup of double cream
4 tbsp of icing sugar
4 - 6 ammaretti biscuits
Place your raspberries in a small saucepan and heat for 2 mins and then set aside and leave to cool. Crush up the biscotti with a rolling pin. In a large bowl mix together the mascapone cheese, icing sugar and the cream until compleatly blended. Just before serving, mix in the crushed biscotti biscuit and then gently stir in the cooled cooked raspberries to ensure that the juices and colours marble. Using a spoon neatly dollop the mixture into the cups and serve!
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